Bracken and Scallion Jeon with Sweet Persimmon Jeon

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the bracken and thin scallions in half lengthwise, and cut the red chili pepper into long strips, keeping the length.
2. Lay step 1 in an oiled pan, pour over a batter of flour and beaten egg, and pan-fry.
3. Cut the sweet persimmon into 0.4 cm rounds and cut out flower shapes with a flower-shaped cutter.
4. Mix the glutinous rice flour with potato starch water to make a dough.
5. Form the dough into rounds in an oiled pan, top with the persimmon and jujube flowers, and pan-fry.
6. Plate the sweet persimmon jeon and the bracken scallion jeon, cut into bite-size pieces, to finish.